Fish & chips with coconut batter and tartare sauce

Fish & chips with coconut batter and tartare sauce

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(3 ratings)

Prep: 15 mins Cook: 10 mins


Serves 4

Cod and chips with a difference – the coconut milk batter is a revelation! For ease we’ve shallow-fried the fish, but it’s still crispy like a takeaway

Nutrition and extra info

Nutrition: per serving

  • kcal551
  • fat38g
  • saturates9g
  • carbs18g
  • sugars3g
  • fibre1g
  • protein32g
  • salt1g
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  • 600g boneless and skinless fillet of cod loin



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 75g plain flour
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100ml coconut milk, plus a little extra if needed
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • vegetable oil, for frying

For the tartare sauce

  • 3 tbsp mayonnaise
  • 3 tbsp Greek yogurt
  • 4 small or 2 large cornichons, chopped
  • 1 tbsp capers, drained
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 1 tbsp chopped dill
  • 2 tbsp chopped flat-leaf parsley

To serve

  • oven-baked chips
  • cooked peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 2 lemons, quartered



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Cut the fish into four equal-sized pieces. Season and dust with 2 tsp of the flour. In a medium bowl, whisk the remaining flour, egg, coconut milk and baking powder with some salt until you have a smooth, thick batter. Add a little more coconut milk if your mixture is particularly stiff.

  2. In a small bowl, mix together the tartare sauce ingredients and set aside.

  3. Pour vegetable oil into a large wok to a depth of 2cm and heat – it’s hot enough when a small piece of bread browns in 20 secs. Fry the fish in batches, dipping each piece into the batter, then gently lowering into the oil. Fry for 2-3 mins until golden, turning once. Drain on kitchen paper, then put in a low oven to keep warm while you fry the rest.

  4. Serve the fish with the chips, peas, tartare and lemon wedges.

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Comments, questions and tips

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15th Sep, 2017
I added some lemon grass to the batter which added a little extra . Unusual but nice alternative to beer batter
12th Feb, 2017
So easy and so delicious! The coconut batter was a great twist. Tartar sauce was much fresher and lighter than a standard tartar sauce and went down really well. Definitely make this again, but plan to add some Thai flavours to the batter.
7th Jan, 2018
Anyone tried air frying the fish in batter?
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